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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 cup chopped scallions |
1/2 teaspoon finely chopped garlic |
2 cups corn (from about 4 ears) |
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
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